Food production, access, use and resilience of supply in globally diverse contexts will be discussed and investigated. Cases studies will be explored from Africa, Asia, Europe, America and Australia to illustrate the complexity and diversity in the production of and access to healthy food. Diverse setting will consider environment, climate, culture, socioeconomic status, urban, regionality and remoteness. Transdisciplinary approaches to solve food production and supply challenges will be introduced and used to develop practical recommendations for organisations such as the United Nations, World Bank, AusAid and Australian Centre for International Agricultural Research.
|Unit name||Global Food Supply|
|Faculty/School||College of Sciences and Engineering
Tasmanian Institute of Agriculture
|Discipline||Agriculture and Food Systems|
|Available as student elective?||No|
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Evaluate food production and supply approaches and challenges in globally diverse contexts
Propose approaches to research and to improve reliability of food production, supply, access and utilisation within globally diverse contexts
Articulate the diverse perspectives, drivers and issues facing global food production and supply
|Field of Education||Commencing Student Contribution 1||Grandfathered Student Contribution 1||Approved Pathway Course Student Contribution 2||Domestic Full Fee|
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1 x 60 minute lecture weekly, 1 x 180 minute tutorial weekly
ATT1 - Debate (20%)
ATT2 - Assignment (2500 words) (30%)
ATT3 - Project Proposal (12-pages) (50%)
|Timetable||View the lecture timetable | View the full unit timetable|
|Links||Booktopia textbook finder|
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